2. Spray 12-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 3 to 4 minutes or until vegetables are crisp-tender and beef is no longer pink. In small bowl, stir cornstarch and cold water until smooth. Add to beef mixture; cook and stir 1 to 2 minutes or until thickened.

3. To serve, spoon 1/4 of guacamole down center of each tortilla. Top each with 1/4 of beef mixture. Top with salsa. Fold bottom edge of tortilla toward center; fold 2 sides toward center, slightly overlapping.

Directions:
Start by setting down one layer of tortilla chips down on the plate.

Mash the avocado with the red onion, lime juice, and jalapeno. Season to taste with salt and pepper (avocado tends to need a fair amount of salt). Spread it over the chips.

For the 1/2 cup of chopped tomatoes, you want to end up with almost a salsa consistency. Season it with salt and pepper, and sprinkle over the guacamole.

Mash up the beans and season with pepper (they should already be salted). Sprinkle over the cheese.

To fry the eggs, heat up a nonstick skillet over medium heat. When the pan is hot, add the oil and crack each egg into the pan (if your pan is hot enough, the white should set immediately so the yolk stays centered). If the whites aren’t setting quickly enough on top, cover the pan with a lid so the top cooks a little bit, but make sure not to overcook the egg yolk.

Cover with foil, tenting slightly to prevent foil from touching top of lasagne but sealing all around edge, and bake 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes more. Let lasagne stand 10 minutes before serving.

Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on both sides with salt. Arrange eggplant in a large colander and weight it with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.

Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.

Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant until golden, about 3 minutes on each side.

Make meat sauce:

In a large heavy non-stick skillet cook onions and garlic in oil over moderate heat, stirring, until softened. Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes. Stir in remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 minutes. Meat sauce may be made 3 days ahead, cooled completely, and chilled, covered.

Make white sauce while meat sauce is cooking:
In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Whisk in egg, whisking vigorously, and simmer sauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled, its surface covered with plastic wrap.

Preheat oven to 375°F.

Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 1/2 cups meat sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta. Make 2 more layers in same manner, beginning and ending with pasta. Spread remaining white sauce evenly over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.

Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling.

Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.

This pizza literally only takes minutes to prepare, yet it is so flavor packed with your favorite BLT toppings. The addition of chicken and creamy Savory Garlic cooking creme, will have your friends and family, or soon to be suitors ;) begging for more!

In a large saucepan, melt the butter and cook the onion over moderately low heat until soft but not brown. Add the garlic for the last minute of cooking.

Add the potato, 5 cups of stock, bay leaf, and salt. Bring to a boil, lower the heat, and simmer, partially covered, until potato is just tender, about 10 minutes.

Add the broccoli and cook until just tender, about 5 minutes.

Remove the bay leaf and purée the mixture in a food processor or food mill. Return to the saucepan and add the remaining stock, lemon juice, and nutmeg. Bring the soup to a simmer.
In a small bowl, beat the egg yolks into the sour cream and whisk in a ladleful of hot soup. Whisk this mixture into the hot soup, stirring constantly, and cook over low heat until the soup thickens. Do not allow the soup to boil or the eggs will curdle. Add salt and pepper to taste. Serve in heated bowls and garnish with the scallion greens.

Here we make a low-fat shrimp and vegetable chili (which is quite tasty on its own) and top it with a layer of golden cornbread for a delicious casserole that can be made ahead. The dish serves 12, so it's just right for serving to a crowd gathered to watch a Sunday afternoon game on TV.

To prepare filling: Heat 2 teaspoons oil in a Dutch oven over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in chili powder, cumin, cinnamon and 1 teaspoon salt; cook for 20 seconds. Pour in tomatoes and their juice; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking pan.

Preheat oven to 350°F.

To prepare cornbread topping: Whisk cornmeal, flour, baking powder and 1/2 teaspoon salt in a large bowl. Whisk milk, 1/4 cup oil, egg and honey in a medium bowl until smooth. Add the wet ingredients to the dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes. Let stand for 10 minutes before serving.
Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, 21-25 count means there will be 21 to 25 shrimp in a pound. Size names, such as large or extra large, are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly.

Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America's more likely to be sustainably caught.